Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On September 16, at 6:30pm, Legal Harborside will host a wine dinner with Italian winery, Altesino. Nestled away in the heart of Tuscany, Altesino’s production averages 220,000 bottles per year, and is recognized as one of the area’s most distinguished producers. Legal Harborside will team up with Altesino’s Commercial Director and Assistant Wine Maker, Guido Orzalesi, to host a four-plus-course dinner featuring cuisine paired with Orzalesi’s choices from the Altesino vine.

The menu will be presented as follows:
HORS D’OEUVRES
Duck “Rognuggets” with Orange Blossom Honey Dipping Sauce
Mushroom Bruschetta, Guanciale, Quail Egg
Polenta, Braised Snails and Shallots, Balsamic Vinegar
Rosemary Skewered Beef Heart, Agrodolce
Altesino Rosso di Montalcino, 2010
FIRST COURSE
Rainbow Chard and Robiola Agnolotti
Braised Veal Shoulder, Smoked Pine Nuts, Ricotta and Marjoram
Altesino Rosso di Montalcino, 2010
SECOND COURSE
Caramelized Lamb Belly (Oxtail Ragù, Lentils, Fermented Garlic and Roasted Squash) Altesino Brunello di Montalcino, 2007
Altesino Brunello di Montalcino, 2008
MAIN COURSE
Roasted 42 Day Ged Prime Rib of Beef (Rosemary-Horseradish Popovers, Puréed Potatoes, Grilled Escarole and Jus)
Altesino Brunello di Montalcino “Montosoli,” 2006
Altesino Brunello di Montalcino “Montosoli,” 2007
DESSERT COURSE
Dark Chocolate Panna Cotta with Cherry Almond Biscotti
Altesino Vin Santo “Val d’Arbia,” 2004

Cost: $125 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9470

2) Mâitre d' hotel and Fromager Louis Risoli and Wine Director & Sommelier Lauren Collins present Salon Sessions, held at L’Espalier each month. Louis Risoli's passion for cheese is unparalleled and is the driving force behind the Grand Fromage at L’Espalier since 1988. Lauren Collins, Wine Director & Sommelier at L'Espalier, joined the team in 2012 and is a certified Advanced Sommelier through the Court of Master Sommeliers. Lauren is one of five people in Boston to obtain this esteemed certification.

L’Espalier presents Classic Combinations at Salon Sessions—an intimate yet educational wine and cheese pairing. Join experts Louis Risoli and Lauren Collins, as they share their knowledge on textbook examples of great pairings, such as Triple Crème with Champagne, Stilton and Port, Chevre and Sancerre as well as Clothbound Cheddar with Bordeaux.

When: Thursday, September 12, at 6pm
Cost: $55 per person
Reservations are required. Please call L’Espalier at 617-262-3023

3) Legal Sea Foods is holding their fifth annual Oyster Festival this fall, from September 18 through October 15, Legal Sea Foods will celebrate everything oysters via menu features and a quartet of special events. All Massachusetts Legal Sea Foods locations will feature a series of rotating in-restaurant specials including Fried Oysters ($10.95), Oyster Stew ($10.95), Oyster Legal ($14.95), Oyster Po-Boy ($11.95) and Oyster & Andouille Sausage Jambalaya ($15.95).

“Our oyster bars are a hallmark of our restaurants,” observed Roger Berkowitz, President and CEO of Legal Sea Foods. “And no longer should oysters be just the favorites of gastronomes. We want to educate all our guests and encourage experimentation. We’d like everyone to share the belief of the idiomatic saying, ‘the world is your oyster.’”

Special events will be held at various Legal Sea Foods locations and will include:

--Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s outdoor Terrace Bar (September 22 from 2-4pm; a la carte pricing)
--Sip, Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location (October 1 at 6:30pm; $40 per person)
--Mollusk Mania, an “everything oysters” party featuring a raw bar of eight varieties and four passed appetizers on the all-weather rooftop at Legal Harborside (October 6 from 2-4pm; $45 per person)
--Oyster Brewhaha, a four-course oyster and craft beer dinner at the Kendall Square location (October 8 at 6:30pm; $55 per person).

The health benefits of oysters come by the bushel. The bivalves are rich in protein, low in fat and calories, low in cholesterol, chockfull of vitamins and are nature’s best source of zinc. All shellfish are separated into batches according to vendor and certified bed area and subsequently tested for purity within 24 hours of receipt at its Quality Control Center, a state-of-the-art fish processing center complete with in-house laboratory. Product remains quarantined until test results confirm negative for toxins. Legal Sea Foods thus ensures that its oysters are, indeed, the best tasting and safest in the industry.

4) On Tuesday, September 24, Beacon Hill Hotel & Bistro (BHHB) and the New England Aquarium will co-host a “Celebrate Seafood Dinner” to raise awareness of the challenges facing the oceans and the benefits of sustainable seafood. For just $65 per person, $55 for New England Aquarium members, guests will be treated to a one-of-a-kind, multi-course dinner with communal seating that will satiate the palate while satisfying the soul. For an additional $30, guests can enjoy an optional wine pairing with each course.

Executive Chef Josh Lewin is committed to incorporating local products and sustainable practices into Beacon Hill Hotel & Bistro’s cuisine in unique and innovative ways. To bring this delicious and educational feast to diners, Lewin worked alongside the Aquarium’s Sustainable Seafood Program to bring only the freshest, most sustainable ingredients to the table. Joining the Bistro and Aquarium will be special guests, Pat and Barbara Woodbury of Woodbury Shellfish in Wellfleet, as well as Adam Fuller and Larry Trowbridge from Snappy Lobster Company in Scituate, to speak about their companies and the changing landscape that is affecting local resources. As they speak, guests will be able to taste their product firsthand by indulging into Chef Lewin’s creative take on Woodbury’s farmed shellfish and Snappy’s dayboat seafood.

For reservations please call: 617-723-7575. Seats are limited.

MENU:
Swordfish Conserva, Mouse Melon, Tomato Vinaigrette
Wellfleet Oyster, gelled in its liquor. Horseradish and Whey Granita
"Rachel Rose" Scallop Mousse. Cherry Cilantro Jam, Mangalitsa Lardo, Sabzi
Harpooned Swordfish and Lobster, Heirloom Tomato, Tomato Consomme, New Potato
Olive Oil Cake, Mexican Chocolate, Beets

For reservations please call: 617-723-7575. Seats are limited.

5) The region’s seafood industry will be the focus of the second annual Boston Seafood Festival. Hosted by the Fisheries Foundation (BFF) on Saturday, September 28 in the Seaport District at the Bank of America Pavilion, the event will be a day of celebration and festivities.

The Boston Seafood Festival will offer a full day of events focused on educating the public about the local and global elements at play in New England’s dynamic fishing industry. The event will take place from 11am-10pm and will include more than 20 vendors serving up fresh-from-the-water fare, an all-day lobster bake, celebrity chef demonstrations on how to cook seafood, an oyster shucking contest, the New England Aquarium Touch Tank and other hands-on activities for children, as well as educational panels presented by scientists, fishermen and nutritionists focusing on seafood and sustainability. Tickets are $10 and can be purchased in advance at www.bostonseafoodfestival.org.

Established by the BFF to raise awareness of New England’s fisheries, the festival highlights America’s original seafood hub, a centuries-old industry facing many modern-day issues. The Boston Seafood Festival hopes to set the tone this year for an even larger celebration next year, which will be held conjunction with the 100th birthday of Boston Fish Pier, an enduring symbol of the New England fishing industry. “We have to work together to sustain and support our fish and fishing families or iconic fishing centers like the Boston Fish Pier may disappear,” says Robert Nagle, co-founder of the Boston Fisheries Foundation and Vice President of Operations at John Nagle Co. The BFF will celebrate New England’s passion for fishing and delicious seafood bounty with locals and visitors at this all-day event. BFF President and Co-Founder Chris Basile, owner of Quarterdeck Seafood Market, says, “Whether you enjoy the most traditional or the most adventurous seafood, you will find it at the festival. We are really excited to share our love of seafood with the public.”

Fishing-related organizations such as Ocean Trust, Saving Seafood and Gloucester Fishermen’s Wives Association, along with scientists and nutritionists, will be on-hand to share information. There will be local culinary talent presenting stage demos throughout the day; some of the notable chefs who will demonstrate perfect fish preparation include Chef Jose Duarte of Taranta, Chef Rich Garcia of the former 606 Congress, and Chef Bill Bradley of the New England Aquarium. Last year, thousands of guests came to the event to enjoy the seminars, demos, music, and competitions. This year, the organizers anticipate more than 5,000 attendees over the course of the festival.

On Friday, September 27th, the BFF and Boston Seafood Festival organizers will kick off the weekend’s events with the second annual Boston Seafood Gala. This event will include culinary offerings from many of New England’s most prestigious chefs. Tickets to the gala are $125 per person and can be purchased by visiting www.bostonseafoodfestival.org. The gala will take place at the Exchange Conference Center on the Boston Fish Pier in the Seaport District. Proceeds from this celebratory gala event will benefit the Boston Fisheries Foundation.

6) Joslin Diabetes Center, the world's largest diabetes research and clinical care organization, will celebrate with “ritmos de salud” at the Artists for Humanity EpiCenter on September 26th, to benefit its Latino Diabetes Initiative.

Guests will enjoy an evening filled with upbeat Latin rhythms from Grammy nominated Gonalzo Grau as well as a performance by Salsa Matei Dance Company; guests will be encouraged to join in on the dance floor. A fabulous array of food will be provided by 10 of Boston’s most renowned Chefs, led by our culinary chair – Chef Jose Duarte of Taranta.

Diabetes is a disease of epidemic proportions across all populations, affecting certain racial/ethnic groups in even greater numbers. National data demonstrates that Latinos have a two-fold increase in the risk of developing type 2 diabetes compared to the Caucasian population. Joslin Diabetes Center’s Latino Diabetes Initiative (LDI) strives to improve the lives of Latinos affected by diabetes, or at risk for the disease, through culturally oriented patient care, education, outreach and research, as well as working to find a cure.

When: Thursday, September 26, 6pm-11pm
Cost: Tickets are $65 can be purchased by calling 617. 309.2512 or e-mail Kevin.Hudson@joslin.harvard.edu

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) The crew at Farmstead, Inc. is shaking up your typical takeout routine with family-style suppers and monthly brunches, complete with all the house-cured meaty, artisan cheesy fare you dig from Farmstead. Weekend happenings include:

Sunday Suppers:
Every Sunday night, excluding May 26 and June 2, from 5pm-10pm
Cost: $29 per person; $39 per person with beverage pairing
Beginning this spring, Matt & Kate Jennings and the Farmstead team share age-old family recipes in a weekly Sunday Supper series. Diners are welcomed for three-course family-style feasts of homespun classics with a Farmstead twist, served communally with an optional beverage pairing (two hand-selected wines from the restaurant’s cellar, one cocktail or a beer-and-shot combo, depending on the menu). The full bistro menu will also be available during Sunday-night dinner starting June 9. Reservations accepted but not required.

Inspired by mom’s greatest hits, upcoming menus include (subject to adjustments):
June 9: Melville Rangoon and "Duck Sauce"
Orange Beef and Broccoli with Steamed Rice
Pineapple Upside-Down Cake with Maraschino Cherry Ice Cream
Singapore Slings
June 16: Fried Pickles with Garlic Ranch
BBQ Ribs, Coleslaw and Mom's Buttermilk Biscuits
Strawberry Rhubarb Pie with Vanilla Ice Cream
Bourbon Slush Punch
June 23rd: Antipasto All'Italiana
Nanny's Spaghetti and Meatballs
Affogato with Biscotti
Nero D'Avola

Monthly Brunches
First Sunday of every month; from 10am-2pm
Round off your weekends Jennings-style with once-a-month Sunday-morning brunches done up the Farmstead way. Midday meals include playful takes on brunch standards featuring monthly changing options like Sweet Pea Waffles with Smoked Salmon, Fried Mortadella & Pancake Sandwiches, Papas Gordas and House-Made Cider Doughnuts. Reservations suggested but not required.

2) It’s the mother of all pop-up dinners this June when Matt Jennings of Providence bistro/artisanal shop Farmstead, Inc. gathers ten of his closest friends – who also happen to be dynamite chefs from Boston, New York and Canada – for the first-ever Northern Alliance Dinner at jm Curley in Boston.

Celebrating the camaraderie, creative collaboration and shared inspiration between US and Canadian chefs, the dinner features a multi-course meal of neo-traditional North American cuisine from ten culinary all-stars. The evening begins with a reception of chef favorites Fernet Branca and Bols Genever soaked up with passed apps, followed by five collaborative courses with beverage pairings.

Proceeds from the Northern Alliance dinner support a favorite charity of the US chefs – the American Farmland Trust – in its mission to support and protect small family farms. A second event later this summer in Montreal will support an organization close to the Canadian chefs’ hearts.

Participating Chefs
Matt Jennings – Farmstead, Inc. (Providence)
April Bloomfield – Spotted Pig, The Breslin, The John Dory Oyster House, Salvation Taco (NYC)
Ken Oringer – Clio, Uni, Toro, Coppa, La Verdad, Earth (Boston)
Jamie Bissonnette – Toro, Coppa (Boston)
Zak Pelaccio – Fish & Game (NYC)
Derek Dammann – Maison Publique (Montreal)
Lee Cooper – L’Abbattoir (Vancouver)
Rob Gentile – Buca, Bar Buca (Toronto)
Matty Matheson – Parts & Labour (Toronto)
Jeremy Charles – Raymonds Restaurant (Newfoundland)

When: Sunday, June 23, 6pm-10pm
Cost: Tickets are $250/person and available at http://www.farmsteadinc.com/shop/things-we-love/northern-alliance-dinner-0

3) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Pasta. Guests will learn how to make Mama Lucia's Traditional Italian Lasagna, Pasta al Forno and Maccheroni Chittara. Attendees will learn the secrets of perfect pasta, sauce and pairings. Class will conclude with a family-style dinner.

When: Wednesday, June 5, from 6:30p.m.-9 p.m.
Where: Lucia Ristorante, Winchester, 13 Mt. Vernon St.   Winchester
Cost: The cost is $50 plus $15 materials fee. Classes are held in downstairs kitchen. Students can sign up and pay at host station before class date or pay by credit card by phone. For more information or to book a spot, please call (781) 729-0515.

4) 62 Restaurant & Wine Bar in Salem is launching a new Tuesday Tasting wine series beginning Tuesday, May 28, featuring wine, food and a chance to mingle with friends new and old for only $25 per person. Guests can look forward to (4) unique wines and (4) creations presented by chef Antonio Bettencourt while learning about each wine. “We have a really robust wine program here and many times people are intimidated by a restaurant’s wine list. We wanted to create a unique series so that our guests can experience all that we have to offer in a relaxed, comfortable and most importantly, fun setting,” said Chef Bettencourt.

A great deal for diners, the restaurant has added a fun twist to the series. Unlike typical wine dinners, each Tuesday night tasting has a unique theme meant to overcome some of the pretention associated with wine tastings. In addition to the wine pairings, guests will get a taste of true Italian authenticity as Chef Bettencourt serves up some of his paired spuntini and small plates.

May 28: What’s the 411? This tasting will cover the wine tasting basics- highlighting grape varietals, their characteristics and where they are grown around the world. Terroir- What is it and why should I care?
June 11: Pretty in Pink. At this wine tasting 62 is breaking the stigma of pink wine and setting the new rules for rose. Real men drink pink, too.
July 16: Summertime wines- Grilling reds-wines with low tannin and bright acidity/Picnic whites-keeping it light and bright/Sangria, ole! -using seasonal fruit to spice up your wine
August 20: ABC-- Anything But California – There’s more to U.S. wine than what’s grown in the Golden State. At this tasting guests will explore the other wine U.S. regions including Washington, Oregon, New York and even Massachusetts.
September 17: Italian All-stars - From Piedmont to Tuscany. Exploring some of the most sought after wines from Italy. Barolo, Barbaresco, Brunello & Super Tuscan
October 15: American Heavy Hitters Big-boy Cabs and Zins that make you pay attention.

Registration is necessary and can be done by calling 62 at (978) 744-0062

5) The Vermont Cheesemakers’ Festival will return to the shores of Lake Champlain this summer to celebrate Vermont cheeses, artisan foods, craft beers, local wines—and the people who make them. The 5th Annual Vermont Cheesemakers’ Festival will be held on Sunday, July 21 at the Coach Barn at Shelburne Farms in Shelburne, VT from 10am-4pm.

This year’s festival will feature over 200 cheeses from more than 40 cheesemakers, as well as dozens of artisan food producers, and local beer, wine and spirits producers. Tasting, pairing and sampling opportunities will be interspersed with cheesemaking and cooking demonstrations, and workshops throughout the day.

“This year’s “Meet the Cheesemakers” workshop series will be free with the price of admission, and offered on a first come, first serve basis. Murray’s Cheese will share their “Counter Intelligence” with a workshop on affinage and the cave-aging process. The cheesemakers behind Vermont’s well-loved cheddars will present “Cheddar is a Verb,” a workshop devoted to understanding what makes a great cheddar. “Cheese Through the Seasons” will delve into cheese seasonality and the subtle variations that result from the changing Vermont landscape.

Two cooking demonstrations will also be offered free with admission-- “Creative Cheese Boards” with Chef Sean Buchanan of Black River Produce and “Beyond Fondue: Cooking with Cheese” with Chef David Hugo of Shelburne Farms.

Tickets are $50 per person and include full access to all festival events, including workshops, demonstrations, and beer and wine tastings. Tickets are available online at www.vtcheesefest.com or by calling 802-86-FLYNN. The Festival typically sells out well in advance, so early ticket reservations are encouraged.

This cheese fest is always a great time and I highly recommend you check it out. And make sure to get your tickets early as they only sell a limited amount and sell out every year.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) After months of swirling rumors, none confirmed, Chef Paul O’'Connell wants Boston area diners to know that his French-Latin bistro, Chez Henri, has NOT been sold, nor is it closing its doors anytime in the immediate future. O’Connell admits, however, that he has “been entertaining some possibilities for change, but there is no firm plan or time frame.” In the meantime, O’Connell is a full time presence in the Shepard Street kitchen.

In fact, O'Connell is re-launching The Latin Dinner Series, a summer dining concept that’s been on hiatus for a few years, but was a crowd favorite when it has been offered in the past. Starting on Memorial Day Weekend 2013, and running until the end of June, this sensuous, $39 prix fixe menu is based on recipes from a variety of South and Latin American cuisines.

In July, O’Connell will introduce a brand-new prix fixe menu concept, comprised of dishes made by a long and illustrious roster of alumni, that is, chefs who have spent time in the Chez Henri kitchen over the past 18 years (and in most cases have gone on to careers of great acclaim). First up is the celebrated husband-wife team of Amanda Lydon and Gabriel Frasca of Nantucket’s Straight Wharf restaurant, who will contribute recipes from their days working at Chez Henri in the late 80s. Pricing and details will be available soon online at http://www.chezhenri.com

2013 Latin Dinner Series 
Appetizers, Choice of
-Venezuelan Chipi Chipi Clam Soup with Ipswich Clams
-Clam Fritters with Bacon Aioli
-Grilled Clams Casino “Havana” with rum-lime butter & green garlic
-Chopped Kale Salad with cojita cheese, beachcomber croutons, buttermilk-chipotle dressing
-Chorizo and Shrimp Empanadas
- Smoked Cod and Lobster Chowder (cooked by Chef O’Connell at The Super Bowl – recipe below)
Entrees, Choice of
-Lobstah Bake in a Bowl: Maine Lobster, Mussels, New Potatoes and Corn with chile-lime butter and a bacon-corn biscuit
… add (1) Berkshire Farms Hot Dog, $2
-Ash-Roasted Hake and New Potatoes with Criollo Stew of spring vegetables, beer-battered onion rings and herb aioli
Desserts, Choice of
-Strawberry-Rhubarb Shortcake with Dulce de Leche
-Hot Fudge Sundae with Mexican Chocolate Brownie and crème de canela

2) Del Frisco’s Double Eagle Steak House and The Greg Hill Foundation will host Seaport Strong – a benefit to support those tragically affected by Boston Marathon bombings. The event, which will feature special guest bartenders such as New England Patriots players Danny Aiken and Zoltan Mesko, will donate 100% of the proceeds to the affected families and victims.

On Tuesday, June 4, at 6:30pm, for $50, guests will enjoy Del Frisco’s signature passed hors d’ oeuvres, VIP cocktails, and a silent auction, all while mixing and mingling with their favorite Boston athletes.

To purchase tickets, please visit The Greg Hill Foundation. For more information, call Del Frisco’s at 617-345-3941.

The Greg Hill Foundation is a 501c3 organization that was founded by Greg Hill, host of WAAF’s Hillman Morning Show. This unique foundation responds to immediate requests for assistance, to improve the lives of local families touched by tragedy, through matching the charitable donation of Greg's media audience.

3) The staff of Forum will be taking over sister restaurant, Noche, in order for the chef to test new menu times that will be on the Forum menu when it reopens and it will also allow the Forum staff to see loyal guests and friends while Forum is under renovations. Newly appointed Forum Executive, Chef Matthew Barros, will be hosting test dinners at Noche every Friday where the Forum menu will be introduced to guests as part of a weekly-ticketed event called “FORUM FOR ONE”. Proceeds from this multi-course dinner will benefit Boston’s ONE FUND.

Chef Barros was most recently the Chef de Cuisine at MARKET by Jean-Georges Vongerichten inside the W Hotel in Boston and at Myers + Chang in Boston’s South End. Forum staff, Forum guests, and supporters of Forum are invited to attend this special multi-course dinner while giving back. This will also give Chef Barros an opportunity to fine tune the Forum menu and teach the kitchen team his cooking techniques while he is without a kitchen. Some of the menu items will include:

First
--Warm Beet Salad - on Rich Yogurt with Candied Walnuts, Berkshire Blue Cheese, Bosc Pear, Garlic “Sand”
--Watercress Salad- Spiced Pecans, Cranberries, Blue Cheese, Champagne Vinaigrette
--Molasses Glazed Pork Belly with Pickled Peaches
Main
--Crispy Skinned Sea Bass on Couscous with Swiss Chard, Tomato Vinaigrette
--Brick Chicken on Panzanella Salad with Cherry Tomatoes, Sweet Corn, Dijon Basil
--Chili Glazed Lamb Chops* with Roasted Eggplant & Citrus Peppers
Dessert
--Frozen Chevre Parfait- Financier, Poached Pears, Caramel
Dark Chocolate Mousse Torte

WHEN: Friday, May 24 & Friday, May 31
Doors open at 6:30 pm. Dinner begins at 7:00pm
Proceeds will benefit Boston’s ONE FUND and tickets are $75 per person, Tickets can be purchased by logging onto www.forumboston.com.

4) 51 Lincoln, in Newton, is launching a weekly hands-on cooking series that will take place every Saturday called The Cooking School. Chef Fernanda Tapia will guide the class through a variety of topics ranging from the fundamentals of cooking to advanced techniques such as butchering a whole animal. After each class, the students are able to enjoy the fruits of their labor- a multi-course meal- paired with wine. Classes all take place from 9am-12pm every Saturday and will range from six to twelve students. Reservations should be made in advance online at The Cooking School.

Education is important to 51 Lincoln Chef/Owner Jeff Fournier as he is currently a culinary instructor at Boston University and Chef Fernanda was one of his students and now works for him at 51 Lincoln as one of his key chefs. When: The Cooking School at 51 Lincoln starts on Saturday, June 8 and all classes are listed below.

Saturday, June 8
Knife Skills: Hone and Refine Your Technique 
$75 Per Person (includes full meal and wine)
Saturday, June 15
Restaurant Secrets “Tricks of the Trade”: Searing, Blanching, Emulsions 
$100 Per Person (includes full meal and wine)
Saturday, June 22 
Handmade Pasta: Orichetti, Cavatelli, Fettuccine, Ravioli 
$89 Per Person (includes full meal and wine)
Saturday, June 29
Five Minute Pasta Sauces: Marinara, Puttanesca, Alfredo 
$89 Per Person (includes full meal and wine)
Saturday, July 20
The Best Breakfast: Eggs Benedict, Potato Hash, Crispy Bacon 
$89 Per Person (includes full meal and wine)
Saturday, July 27
Pickling and Canning: Jams, Tomato Sauce, Pickles 
$120 Per Person (includes jars of each to take home as well as a full meal and wine)
Saturday, August 3
Butchering, Part 1: Chicken, Pork Chop, Leg of Lamb 
$250 Per Person (includes meat to take home, full meal and wine)
Saturday, August 10
Butchering, Part 2: A Whole Pig 
$350 Per Person (includes the butchered meat from the whole pig, a full meal and wine)

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) Now in its 16th year, Chefs in Shorts brings together a group of the area’s top culinary talent who will fire up the grills and create their favorite dishes during this expansive outdoor, summer-in-the-city barbeque hosted at the Seaport Hotel & World Trade Center. Join some of Boston’s best chefs for an evening of grill-offs, desserts, beer & wine and fun all to benefit Future Chefs, a local non-profit school-to-career program focused in culinary arts. Future Chefs’ mission is to prepare urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field and to support them in developing a broad base of transferable skills as they transition into the working world.

This year’s confirmed chefs and venues include the following:
Alma Nove & Wahlburgers Paul Wahlberg
Aura & Tamo at the Seaport Hotel Robert Tobin
Backyard Farms Tim Cuniff
Bambara Jay Silva
Battery Park & Sweet Caroline’s Joshua Smith
BOND at the Langham Hotel Mark Sapienza
Brasserie Jo Nicholas Calias
Catalyst William Kovel
Church Jonathan Gilman
Cinquecento Justin Winters
Davio’s Northern Italian Steakhouse Rodney Murillo
Del Frisco’s Double Eagle Steak House Derek Barragan
Flour Corey Johnson & Jeffrey Stevens
Jamaican Me Hungry Eric Campbell
Kick Ass Cupcakes Sara Ross
LaVallee’s Bakery Goods Distributors Andy LaVallee
Lucky’s Lounge Luke Beardslee
Mela Ranveer Brar
Philip R’s Philip Rotondo
Seaport Hotel & World Trade Center Karen Hodsdon & Richard Rayment
Taranta Jose Duarte
Top of the Hub Mark Porcaro
Treat Cupcake Bar Adie Sprague
Tremont 647 Andy Husbands
Union Bar & Grille Keenan Langlois

Where: The Seaport Hotel & World Trade Center,  200 Seaport Boulevard, Boston (along the upper level viaduct)
When: Friday, June 14
VIP/Media Reception: 6:30pm
Main Event: 7pm–9:30pm
Cost: $70 per person (includes admission with complimentary beer, wine and culinary tastings) Tickets: Tickets available online: www.seaportboston.com.

2) Fleming’s Prime Steakhouse & Wine Bar has just launched, at each of its 65 locations nationwide, the Fleming’s WiNEPAD™, a custom app on iPad that helps guests navigate the restaurant’s extensive wine list tableside or at the bar. “For our guests, the Fleming’s WiNEPAD™ takes the guessing out of ordering wine,” said National Director of Wine Maeve Pesquera. “We look forward to enhancing the experiences of our guests and taking the intimidation factor out of wine.”

The WiNEPAD™ has easy-to-use, intuitive and interactive software, but it also provides label-specific tasting notes and, in some cases, the story behind the wine. Another unique and differentiating element is the ability for guests to match their current mood with specific varietal categories and tastes, providing a customized experience with the “What’s Your Mood” function. White wine moods range from Fragrant & Fruity to Rich & Elegant, red wine moods include Big & Intense and Rich & Voluptuous, and sweet wine moods feature Sweet & Mouthwatering and Sweet & Powerful. The Mood Matcher function offers more than 10 moods with various wine selections for each to satisfy guests’ ever-changing tastes.

Other standard features including:
--Wine List Tab: Sorts wines in progressive order from lightest to fullest by region, varietal, Fleming’s 100® selections, wines rated at 90+ by Robert Parker Wine, Wine Spectator and Wine Enthusiast and local selections chosen by the location’s wine manager.
--Maeve’s Raves: Presents wines selections recommended by the National Director of Wine Maeve Pesquera.
--Perfect Pairings: Showcases wine and food pairings based on the guests’ menu selection by providing three paired wine options that accentuates complementary flavors. This takes the guesswork out of selecting a glass of wine for each course.
--Spin the Bottle: Provides a fun and adventurous take on ordering wine for the indecisive. The bottle icon spins and lands on a different selection each time.
--Share This Wine: Gives Fleming’s guests the ability to email themselves any wine on the wine list. The email comes to the guest’s inbox complete with their new favorite wine, tasting notes and an image of the label.

3) Tuscan Village, in Salem, New Hampshire, will host their very own cooking school “Scuola Culinaria,” for those wishing to learn and experience true Italian-artisan cooking. Launching Wednesday, May 22, from 6:30pm–9:30pm, the first in the school’s series of classes will launch with “An Evening in Tuscany” featuring celebrity Chef Mary Ann Esposito and the creator of the Tuscan Brands empire, Joe Faro.

The first class, An Evening in Tuscany will consist of a demo class and a 3-course dinner held in Tuscan Kitchen and led by Esposito and Faro in which guests will see each dish demonstrated, followed by the presentation of the dish. Guests will get to interact with Esposito and Faro during the demonstrations. Guests will received an autographed copy of one of Mary Ann Esposito’s books and a Tuscan Market apron as well as recipes from the evening’s dinner for $85 per person (beverages, tax and gratuity not included).

MENU
--ANTIPASTI: Chickpea Meatballs, Roasted Tomato Sauce, Pecorino Toscano Spiedini of Grilled Fig, Robbiola Wrapped in Speck, Vin Cotto Drizzle
--PRIMI: Sweet Potato Gnocchi, Butter Sage & Walnut Sauce Duck Raviolo, Amarena Cherry & Sangiovese Pan Sauce, Candied Hazelnut Crumble
--SECONDI:  Shrimp Amalfi Style Crispy Pork Shank, Braised Peach & Shallot Mostarda, Creamy Ancient Grain Polenta
--DOLCI: Almond Paste Cheesecake, Blackberry Gelato, White Chocolate Drizzle

Tickets for the event are available by calling Tuscan Kitchen at (603) 952-4875, or online at: http://www.tuscanbrands.com/kitchen/cooking-school/

4) Chef Tim & Bronwyn Wiechmann of T.W. Food, an excellent Cambridge restaurant, are opening a new restaurant, Bronwyn. This will be a Central and Eastern European-inspired restaurant, located in Somerville, and will open on Wednesday, May 15. Located at 255 Washington Street, Bronwyn will initially be open for dinner, with brunch and late-night sausage to follow. The restaurant will begin accepting reservations at 617-776-9900 on Saturday, May 11.

The menu will showcase Central and Eastern-European dishes made from the best local ingredients from nearby farms in the Boston area, including Hausbrot (breads), Appetizers, Wurst (sausages), Noodles, Mains, Sides and Desserts. The bakery will offer sour and chewy giant Bretzels with sea salt flakes and artisan breads made with whole grains milled in-house, and the beverage program will highlight Central and Eastern-European selections. Many of the design elements in the restaurant were either handcrafted by Chef Wiechmann or brought back from his travels overseas.

Highlights from the menu include Hand-twisted Bavarian Sausages; Dark Beer Soup with Aged Cheddar Kreplach; Foie Gras Knish with Potato, Prune, and Hazelnut; Spatzle with Emmenthaler, Onion, Asparagus, and Verbena; Bavarian Roast Chicken with citrus-pineapple cure and grilled red cabbage; thin veal “Jagerschnitzel” with foraged mushrooms and walnut; and Riesling Sauerkraut.

5) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Pasta Making with Pino. Impress your friends and family with your knowledge of how to make a variety of pastas, taught by Lucia Executive Chef Pino Maffeo. Some topics will include different varieties of pasta, filled pastas- ravioli and tortellini, as well as recipes and cooking techniques.

When: Wednesday, May 22, from 7p.m.-9 p.m.
Cost: $50 for the public (and includes a meal after class)
Students can sign up and pay at host station before class date or pay by credit card by phone. For more information or to book a spot, please call (781) 729-0515.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) The Taste of the North End is turning 20 this year. The Taste of the North End was founded by Donato and Nancy Frattaroli in 1993 as a benefit for Casa Monte Cassino. The Frattarolis became aware of Casa Monte Cassino when a family from Italy came into their North End restaurant. The family was staying at the CMC while their four daughters received medical attention at Boston's Children's Hospital Boston. The Frattarolis were touched by their story and inspired by the mission of the Casa; to provide a place to stay for impoverished families from around the world while their children receive serious medical attention in Boston. Over the next few weeks, as the Frattarolis developed the idea for the Taste of the North End to raise funds to help Casa Monte Cassino provide its invaluable services.

The Frattarolis, with the support of the North End restaurant community, held the First Annual Taste of the North End in the basement of St. John's School. That first year, guests were able to try dishes from fifteen North End eateries. The success of the event has been incredible. What started in St. John's moved to the local Coast Guard Base, the New England Aquarium, and finally to the DCR's Steriti Rink on Commercial Street. The Taste of the North End currently features over 30 restaurants, bakeries and distributors. Since its inception, the Taste of the North End has raised over $500,000 for Casa Monte Cassino and other local North End charities.

This year, guests can sample from more than 35 popular North End eateries showcasing a wide array of delectable appetizers, cheeses, entrees and desserts, and sip on refreshing libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more.

All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community; last year over $100,000 was raised. This is the fourth year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.

This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies for the 16th year is KISS-108 and NECN personality Billy Costa. This ceremony will also honor Matt Conti, a local North End Community Journalist for his charitable work with North End organizations and North End restaurant owner, Barbara Summa of La Summa Restaurant.

This year’s participating restaurants include: Al Dente, Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Ducali, Filippo, Fiore, Gennaro’s 5 North Square, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune, Pagliuca, Paul W. Marks, Pellino, Perkins, Piantedosi Baking, Quattro, Taranta, Terra Mia, Tresca, and Vito’s Tavern.

The event will be held on Friday, May 10, from 6pm-11pm, at the DCR Steriti Memorial Ice Rink,                                  561 Commercial Street, Boston.

Tickets are $79 and can be purchased in advance at totne.brownpapertickets.com or by calling 617-643-8105. Tickets are $99 after April 26th.

2) Boston Bakes for Breast Cancer is celebrating their 14th year of success in the city. This year, from May 6-12, some of the area’s premiere restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100% of the proceeds from sales will go directly to the Boston Bakes for Breast Cancer organization.

This year, top area restaurants have kindly pledged to donate all of their selected dessert’s proceeds to join in the battle against breast cancer including:

Avila Modern Mediterranean and Davio’s Northern Italian Steakhouse’s Warm Chocolate Cake ($9)
BOKX 109 American Prime’s Local Strawberry, Tarragon & Balsamic Shortcake (basil, peach gelato, rhubarb lattice - $10)
Haru’s Banana Spring Rolls (chocolate dipping sauce - $9)
Legal Harborside’s Savarin Aux Fruit (yeast cake soaked in passion fruit and Bärenjäger with whipped cream, fresh fruit - $7.95 on the second level)
The Tip Tap Room’s Blackberry & White Chocolate Bread Pudding (caramel and brioche - $6.95)
The Varano Group’s Fresh Berry Chocolate Tart ($9 at Strega Waterfront, Strega North End and Nico).

3) On Monday, April 15, at 6:30pm, Tryst Restaurant located in Arlington and Berman’s Wine & Spirits, located in Lexington combine forces to host a four course, prix fixe wine dinner in celebration of international winemaker and the evening’s special guest, Guillaume Gonnet, the co-owner of Font de Michelle located in the Rhone Valley of France.

Font de Michelle has been run by the Gonnet family for over three generations, and offers some of the fairest prices throughout Chateauneuf du Pape sector. Quoting Robert Parker of The Wine Advocate, "One of the top estates in the eastern sector of Chateauneuf du Pape, with cellars located adjacent to Vieux Telegraphe, Font de Michelle has been impeccably run by the Gonnet brothers for a number of years. Moreover, they have kept their egos in check, offering some of the fairest pricing of the appellation."

Hosted at Tryst, guests will indulge in Chef Turano’s four course menu:

P.E.I Mussels (Coconut & red curry)
(2011 Cotes du Rhone Blanc “La Julia”)
Comte & Caramelized Onion Tart (Field greens & lardon’s)
(Cotes du Rhone Rouge “Font du Vent”)
Slow Braised American Lamb (Spring dug parsnip & roasted vegetables)
(2010 Chateauneuf du Pape “Font de Michelle”)
Almond Financier (Orange anglaise & rhubarb)
(Muscat Beaume de Vinise-La Pigeade)

Cost: $75 per person (tax & gratuity not included)
Reservations are required by calling Tryst at 781-641-2227

4) Mâitre d' hotel and Fromager Louis Risoli teams up with Sommelier Erich Schliebe to bring an exquisite Cheese & Champagne sampling to this month’s Salon Session at L’Espalier. On Thursday, April 11, at 6pm, Risoli and Schliebe present an entertaining evening for an intimate and interactive sampling. For $55 per person, guests can indulge in a selection from L’Espalier’s award-winning cheese cart paired with fine champagne. Hosted in L’Espalier’s striking salon overlooking Boylston Street, guests can toast to great cuisine, conversation, and a one of a kind view of the city.

For more information or reservations, please call (617) 262-3023

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Tuesday, April 9, at 7pm, Legal Sea Foods in Park Square will host a wine dinner with Jordan Winery, a Sonoma County-based winery that specializes in producing Cabernet Sauvignon and Chardonnay. Legal Sea Foods will team up Jordan Winery’s Assistant Winemaker, Maggie Kruse, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine.

The menu will be presented as follows:

HORS D’OEUVRES
Scallop Tiradito* Al Aji Limo, Micro Cilantro, Choclo
Oysters on the Half Shell, Fuji Apple Mignonette
Tempura Lobster Bites, Sweet & Sour Aioli
Jordan Chardonnay, Alexander Valley, 2010
FIRST COURSE
Crab Meat Tartare in Salsa Verde (Green Apple & Ginger Vinaigrette)
Jordan Chardonnay, Alexander Valley, 2011
SECOND COURSE
Mesquite Wood Grilled Tuna Steak* (Creamy Hedgehog Mushroom Risotto, Blackberry Chutney)
Jordan Cabernet Sauvignon, Alexander Valley, 2008
THIRD COURSE
Herb Crusted Lamb Chop* (Black Truffle Mashed Potato, Grilled Ramps)
Jordan Cabernet Sauvignon, Alexander Valley, 2004
CHEESE COURSE
Aged Vermont Dandy, Grafton 3 Year Aged Cheddar, Maple Wood Aged Cheddar (Grilled Francese, Cherry Compote, Dark Chocolate Shavings)
Jordan Cabernet Sauvignon, Alexander Valley, 2002

Cost: $95 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9397

2) On Saturday, April 6, Horizons for Homeless Children will host their annual Spring Event, A Night For Tomorrow, followed by the first annual Spring Event After-Party. Starting at 9:30 p.m., guests can come enjoy a fun-filled evening with the lively Horizons’ Young Professionals Group. The evening will feature late-night drinks, dessert, dancing and views of the skyline from the beautiful State Room.

All proceeds from the After-Party (as well at the annual Spring Event) will directly benefit Horizons for Homeless Children.
COST: Tickets are $75 each
WHERE: State Room 60 State Street, 33rd Floor Boston
FOR TICKETS: www.horizonsforhomeless.org/springevent

3) For the first time ever, Tavolo will open its doors on Easter Sunday, with service from 1pm-8pm. In addition to its regular Italianate menu, Tavolo will feature a variety of a la carte brunch and dinner specials, some of which will appear on the new spring menu. Chef de Cuisine Nuno Alves loves cooking with rabbit, which his family raised and ate as he grew up with 10 siblings in Somerville. Nuno has also become something of a local expert on American lamb.

On the Tavolo menu Sunday, March 31 and beyond:
Braised Rabbit Ragu over Housemade Gnocchi
Truffled Egg or Bacala Pizza
Asparagus and Bacon Salad
Spring Pea Soup
Ligurian Whole Trout Bourride
House-Butchered Lamb Two Ways: smoked breast / roast leg
Confit Artichoke Tart in whole grain crust, inspired by Maria Speck's Ancient Grains for Modern Meals Eggs and Peppers over Polenta
Squid Ink Linguini with Cockles and Tomatoes
Rhubarb Panna Cotta

4) Portsmouth & The Seacoast Restaurant Week will be held from April 4-13, with a three course Lunch at $16.95 and a three course Dinner at $29.95. At least 49 restaurants will be participating this year. Doug Bates, the President of the Greater Portsmouth Chamber of Commerce stated: "Every year we welcome new restaurants to the program and new dining guests to the Seacoast. We thank our locally owned and operated restaurants, chefs and farms for providing incredible product at a tremendous value as part of Restaurant Week. This year we are delighted that Portsmouth's reputation as a dining destination is being recognized nationally, with our chefs earning national honors and acclaim."

Bates is referring to two local chefs, Chef Evan Mallett of Black Trumpet Bistro, a James Beard Award semi-finalist and Chef Matt Louis of Moxy, a Food & Wine Magazine People's Best New Chef 2013 Nominee. I previously raved about Moxy and awarded it my Favorite New Hampshire Restaurant of 2012.

A trend for Restaurant Week this year is an expanded offering of Gluten Free and Vegetarian menus. There are over a dozen restaurants also offering gluten free and/or vegetarian menu options. They include The River House, Blue Moon Evolution, Brazo, Cava, Common Man, Green Monkey, Martingale Wharf, Moxy, Tulsi and more. You can find Restaurant Week menus for about 70% of the participating restaurants on the website.

Interestingly, some of the restaurants offer even better deals that the usual. For example, The Portsmouth Gas Light Co., B.G.'s Boathouse and Cafe Nostimo each offer a complimentary glass of wine or beer. The Great American Grill offers a free glass of House Wine. Cava offers a four course dinner rather than the usual three courses. Tio Juan's Margaritas Mexican Restaurant and Grill 28 are offering their three course meals all day for only $16.95. So why not give Portsmouth & The Seacoast Restaurant Week a try?

5) On Easter Sunday, March 31, Turner Fisheries is offering a special brunch from 11am-3pm. For $69 per person, ($23 for children ages 5 to 12, under 5 years no charge) guests can enjoy a chef attended carving station, both a cold a hot buffet, and a plethora of desserts. Guests can indulge in a few of Turner classics such as the Clam Chowder and the New England Seafood Harvest complete with northern shrimp cocktail, cape littlenecks and island creek oyster. There are also traditional Easter brunch classics with a “Turner twist” including Crab Cake Benedict and Carved Lamb Chops with caramelized onion rolls from the chef’s station.

For the full menu selection, click here. For reservations please call: 617-424-7425

6) On Tuesday, April 23, The Beehive presents a tribute to the “father of jazz,” Louis Armstrong with an evening of live performance featuring some of his most iconic work. Join The Beehive as musician Eric Bloom and guests take the stage to honor one of the most legendary musicians of all time.

Widely remembered for his 1968 hit song “What a Wonderful World,” Armstrong was best known for his superb trumpet skills and iconic raspy voice. He pioneered the jazz genre-- shifting its focus from collaborative group performances to solo performances with scatting and singing, and was one of the first African American musicians to make his mark on the music scene.

From 8pm-12am, the music of the great Louis Armstrong will take over The Beehive as current jazz musician Eric Bloom plays some favorite tunes. Bloom broke into the jazz scene at the young age of 17 when he was chosen as a soloist for the All Eastern jazz band that performed at Carnegie Hall. In 2009 he began playing with highly-acclaimed singer-songwriter Diane Birch and opened for legendary musicians and fresh pop icons including James Morrison, Mat Kearny and Nick Jonas, and appeared on several national TV Shows including the Today Show, the Jimmy Kimmel Show and the David Letterman Show. In 2011 Bloom started playing with two critically-acclaimed funk bands Soulive and Lettuce, and since then he has performed with Dr. John, Pharohe Monch, Billy Martin and Talib Kweli to name a few.

No cover charge, cash bar, reservations recommended.

7) Wines will be poured and cuisine will be served on Saturday, April 20, from 12pm-5pm, at The Wine ConneXtion, located in North Andover, as they welcome guests to A Tasting for the Ages. Wine expert Aldo Rafanelli, from the famed House of Antinori will pour select wines as guests learn about the 600-year-old family dynasty, while complimentary Italian fare will be provided by North Shore favorite, Salvatore’s Andover, for all to enjoy.

With wine-making roots dating all the way back to family members in the 1385 Winemakers Guild of Florence, The House of Antinori has been in the business for over six centuries. Owning vineyards in Chianti Classico, Bolgheri, Montalcino, Montepulciano, Orvieto, and Washington State, the family has honored Italian traditions across multiple generations. Joining the family in 1987 as the sole U.S. representative, Aldo Rafanelli of Ste. Michelle’s Estate has carried the Antinori tradition overseas and will be at the Wine ConneXtion to guide guests with his passion and extensive knowledge, while providing them with rare insight into his 26 years with the company.

Walk-ins are encouraged and welcome all day! The event is Free to the public. Please note: Must be 21 or older.

Read More

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) A couple of the restaurants celebrating with Easter Sunday specials on March 31 include:

Aura at the Seaport Hotel
(From 11am-3pm)
Easter Brunch Buffet: $55 per adult; $13 per child (ages 5-14); complimentary for children under-5
There will be an Easter Brunch Buffet ideal for the whole family, compete with a visit from the Easter Bunny, an Easter Egg Hunt and festive crafts with Samara Lamm of The Kids Place 4 Fun. Chef Robert Tobin’s culinary offerings include the following: Scrambled Eggs; Eggs Benedict (Canadian bacon, muffin, hollandaise); Ricotta Blintzes; French Toast; Pancakes (caramelized bananas, strawberry compote, Chantilly cream); Pork Sausage; Chicken-Apple Sausage; Bacon; Granola & Berry Parfait (non-fat vanilla yogurt, granola, mixed berries); Smoked Salmon; Fruit & Cheese; Breads & Pastries; Young Greens (balsamic vinaigrette); Caesar Salad (shaved parmesan cheese); New England Clam Chowder; Quiche Lorraine (ham, caramelized onions, Swiss cheese); Leek & Truffle Quiche; Ravioli (wild mushroom & goat cheese sauce); Macaroni & Cheese; Roasted Salmon (creamed leeks, caper butter); Shrimp Cocktail (cocktail sauce, lemon, tarragon aioli); Honey Glazed Ham (pommery mustard sauce); Leg of Lamb (tamarind, raita sauce); Roasted Potatoes; Potato Puree; Green Beans (tomato confit); and, Spring Vegetables (chive butter). For dessert, Pastry Chef Karen Hodsdon will dish out a variety of cakes, pies, mousses and mini pastries alongside a chocolate fountain.

Towne Stove and Spirits
(From 11am-10pm)
Specials: a la carte pricing
Culinary Director Lydia Shire and Executive Chef Mario Capone will be dishing out a series of delectable specials this Easter Sunday. To start, there is Asparagus Soup (spring garlic flan, truffle foam - $9). For the entrée, the duo will serve up Rosemary Charred Leg of Lamb (baby artichokes, white polena, mint gremolata - $22). To finish off with dessert, there is a Lemon Layer Cake (vanilla & strawberry preserve - $10).

2) The Massachusetts Affiliate of Susan G. Komen for the Cure® proudly presents the 5th annual “Chefs for the Cure” culinary event on Thursday, April 11 at The Residences at W Boston. “Chefs for the Cure” is an innovative and inspiring tasting-style event which features the opportunity to sample gourmet cuisine from some of the finest local chefs. Featured this year will be:

· Jose Duarte, Taranta
· Joanne Chang, Myers + Chang
· Keenan Langlois, Sterling’s
· Michael Zentner, Gaslight Brasserie au Coin
· Brian Reyelt, Citizen’s Public House and Oyster Bar
· Ben Lacy, Tastings Bar and Bistro
· Justin Winters, Cinquecento
· Mitchell Maxwell, Maxwell’s 148
· Peppino (Shingara Singh), Da Vinci’s
· Nicole Coady, Fixx Chocolates
· Rich Garcia, 606 Congress
· Alberto Cabre, Casa B
· Erin Erler, Cakes by Erin
· Larry Kessel, CTCA
· Michelle DeSalvo, Johnson & Wales
· Domingo-Martin Barreras, mixologist at Market

The evening will also include a silent auction, live raffle giveaways and a VIP hour featuring a live cooking demonstration. General admission tickets are available for $125 and provide admission to the grand tasting and include valet parking. VIP tickets, which also include a private reception, cooking demonstration and tasting with chef Jose Duarte, are available for $175.

For more information or to purchase tickets, visit www.komenmass.org/chefs.

When: Thursday, April 11.
VIP Demonstration – 6:00pm
Tasting & Silent Auction – 7:00pm

3) On April 4, Neurofibromatosis Northeast (NF Northeast) will host their 25th Anniversary Celebration at Cruiseport Boston’s Black Falcon Cruise Terminal in the Seaport District. Emceed by Boston radio legend Ron Della Chiesa with appearances by NECN’s “TV Diner with Billy and Jenny” stars Billy Costa and Jenny Johnson, this silver anniversary charitable event will feature tastings from some of Boston’s best restaurants as well as a fashion show with looks provided by Ted Baker London.

To honor this quarter-century milestone, the NF Northeast organization will forego their signature Table for TEN event this year in favor of this one-time, spectacular fete that will provide support and research funds to people with neurofibromatosis (NF), a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time.

Rallying for this worthy cause, family and friends of people affected by NF will hit the catwalk in fashions by Ted Baker London (201 Newbury Street, Boston). The theme of the fashion show is “travel-wear,” aptly chosen for the event’s cruise-centric locale. The models, men and women of the NF Northeast community and its Beauty Mark Nation initiative, will don temporary tattoos bearing the logo of the campaign. Guests at the event will also be invited to get (temporarily) “inked up” in order to show solidarity for NF patients and to raise awareness of an early indicator of NF, café au lait “beauty marks” on babies.

In addition to showcasing an unparalleled fashion show, guests will enjoy an open bar and savory bites from some of the city’s leading venues including: 75 Chestnut; 75 on Liberty Wharf; Anthony’s Pier 4; Artu; Brasserie Jo; Franklin Café; Legal Harborside; Lucia Ristorante; Taranta; Top of the Hub; and, Union Oyster House.

Long time NF Northeast supporter Montilio’s Baking Company will provide sweet tastes during the dessert reception which will also feature a special tribute video and live auction as hosted by “TV Diner with Billy and Jenny” duo, Billy Costa and Jenny Johnson, with items graciously donated by Seaport Hotel & World Trade Center, Himmel Hospitality Group, Boston Celtics, Strega Waterfront, Columbus Hospitality Group, Revere Hotel Boston Common and Ted Baker London, among many others.

This event is hosted on Thursday, April 4, from 6pm-10pm. At 6pm, guests will enjoy a cocktail hour and peruse silent auction items. At 7pm, the Ted Baker London fashion show will begin. At 7:15pm, the chef stations will open and guests will sample bites from famed eateries. At 8:15pm, guests will be seated for dessert accompanied by the live auction.

To reserve online ($125 per individual ticket) and for more information, please visit www.nfincne.org. For sponsorship opportunities ($2,500 - $25,000), please contact NF Northeast’s Sonja Nathan at 781.272.9936 or snathan@nfincne.org.

Neurofibromatosis Northeast has provided research grants to scientists at leading institutions around the country. NF Northeast is proud to have been the impetus behind the creation of The Harvard Medical School Center for NF and Allied Disorders (CNfAD), a virtual center whose mission is to define the pathogenetic mechanisms that cause NF1, NF2 and related disorders. NF Northeast is the leading resource in the northeast for patients and families who live with NF, a genetic condition that causes tumors to form on nerves anywhere in or on the body. Neurofibromatosis is more common than cystic fibrosis and muscular dystrophy combined.

4) This spring Tuscan Village, the culinary playground which houses both the Tuscan Kitchen restaurant and the Italian-based artisanal marketplace Tuscan Market in Salem, NH, will be hosting its first ever Easter Celebration on March 24. Guests are invited in for Easter activities for all ages including sampling at Tuscan Market, an Easter egg hunt and a visit by the Easter Bunny himself!

The festivities kick off at 10am on Sunday morning March 24 with an official visit from the Easter Bunny himself. Peter Rabbit will be roaming Tuscan Village piazza from 10am-1pm posing for photos with customers (customers should bring their own cameras) handing out candy and hiding eggs in preparation for an 11am Easter egg hunt. Children of all ages can seek out and find beautifully colored eggs filled with candy and prizes and every child in attendance will receive free gelato cards to try the wonderful handcrafted Italian treat!

“This event speaks to what we’re trying to create here on the property. A village isn’t made up of buildings; it’s a community that comes together. We plan on hosting many more events in the future and making this a meeting place where people can spend the day,” said Joe Faro, Owner of Tuscan Kitchen and Tuscan Market

Complimentary sampling will be available all day so customers can try and discover the large selection of amazing artisanal products including: fresh meats and produce, cheeses, wine and sweets before purchasing or placing orders for their Easter dinner. Customers can also choose from a variety of custom made Easter chocolate eggs made by hand at Tuscan Market. When it’s time to eat, Tuscan Kitchen will also be open all day serving its award-winning fare including a Sunday Pranzo and dinner menu!

5) Guests are invited to celebrate Easter Sunday, March 31, from 11:30am-3pm, with the entire family at Fleming’s Prime Steakhouse & Wine Bar. In addition to serving their regular menu, Fleming’s will offer a special three-course brunch menu for adults and children where each party will receive a $25 dining card valid for a future visit. There are also three festive specialty cocktails available: Bellapolitan (Stoli, Solerno, lime juice, Monin Blood Orange, simple syrup, orange twist - $8.95); Scottish Beauty (Glenfiddich, blueberries, raspberries, agave nectar, orange juice, lemon juice - $9.95); and, Blood Orange Mimosa (Solerno, orange juice, Monin Blood Orange, Mionetto prosecco, orange wheel - $7.95).

The culinary experience begins with a choice of three appetizers including: Lobster Bisque (sherry cream, lobster garnish); Modern Caesar (hearts of Romaine, parmesan, fried capers, crisp prosciutto chips); or, Fresh Seasonal Fruits (Moscato d’Asti, mint leaves). Up next, there is a choice of four entrées: Fleming’s Signature Eggs Benedict (choice of sliced filet or smoked salmon, served atop a toasted Wolferman’s English muffin with wilted arugula, béarnaise sauce); Baked Brioche French Toast with a Walnut Crisp (pan-style brioche French toast layered in vanilla and orange custard with a brown sugar, butter and walnut streusel, served with maple blueberry syrup, Chantilly cream, grilled sausage); Prime Rib with a Trio of Sauces (slow-cooked herb and garlic-crusted prime rib, natural au jus, creamed horseradish sauce and horseradish mustard sauce); or, Fleming’s Egg Strata (eggs, cream, vegetables and cheese, baked fluffy and served with pico de gallo, crumbled Chevre cheese and choice of spicy grilled shrimp skewers or slow-roasted filet). Each entrée is served with family-style sides, Fleming’s Smashed Potatoes O’Brien (baked potato, crumbled and fried crisp, tossed with peppers, onions, parsley and seasonings) and Ginger & Orange Baby Carrots (heirloom carrots sautéed with honey oil, citrus and garlic). The brunch adventure ends with a choice of three desserts: White Chocolate Bread Pudding (bourbon crème anglaise); Crème Brûlée (creamy Tahitian vanilla bean custard served with fresh seasonal berries); or, Walnut Turtle Pie (housemade caramel, walnuts and chocolate baked in a chocolate pie crust).

COST: $36.95 per adult; $17.95 per child (under-12)
For reservations, please call 617-292-0808

6) To commemorate the historic battles of Lexington and Concord, Legal Sea Foods in Park Square will host their next Legal Holiday in honor of Patriots’ Day. Hosted a few days early on April 10, at 6:30pm, the Legal Sea Foods team will pour and dish a trio of wines and small plates that celebrate spring.

The three-course pairing menu will be presented as follows in Park Square’s 10,000 bottle wine cellar:

FIRST COURSE
Early Spring Pasta (sautéed shrimp, charred ramps, crimini mushrooms, cherry tomatoes)
Bethel Heights Pinot Gris, Oregon, 2009
SECOND COURSE
Grilled East Coast Haddock (roasted beets salad, dill & orange gremolatta)
Capcanes "Mas Donis" Rosat, Montsant, 2011
DESSERT COURSE
Spring Berries Crepe (rosa regale brachetto d'aqui zabaglione)
Michele Chiarlo "Nivole" Moscato d'Asti, Piedmont, 2011

COST: $35 per person
Reservation required by calling 617-530-9397

7) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Artisan Pizza Making. The second installment of “Cooking Classes with Chef Pino and Donato,” this time highlighting Artisan Pizza Making. This class is the perfect opportunity to gain insight on the tips and tricks to making Lucia’s famous dough, and have the opportunity to experiment with different toppings, such as a guest favorite, Pizza del Buongustaio (white pizza with mozzarella, potatoes, pancetta, gorgonzola, and fresh rosemary).

The Artisan Pizza Making Class will be held on Wednesday, March 27, from 7pm-9pm.
Cost: $55 per person
For reservations and/or more information, please call (781) 729-0515.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On March 14th, from 7pm-10pm, Towne Stove and Spirits will host an event to benefit Boston Children’s Hospital: Fill with Bills. At this charitable fete, the team at Towne will urge guests to drop bills into the Boston Children’s Hospital glass donation vessel, that permanently lives at the top of the stairs in their Uptowne dining room and bar area, in support this ever-worthy cause. At this celebration of generosity and care, guests will enjoy complimentary hors d’oeuvres by Executive Chef Mario Capone and cocktails like their signature Uptowne Punch (wild tea vodka, cranberry simple syrup, triple sec and hard cider). At the end of the evening, the funds raised will be graciously presented to the Hospital.

To attend this event, Towne Stove and Spirits kindly requests making a donation to Boston Children’s Hospital at the door. To RSVP, please contact: kritter@towneboston.com.

2) Join The Beehive for a special Easter jazz brunch on Sunday March, 31 from 10am-4pm. Enjoy world-class music and a three course prix fixe meal for $33.95 per person featuring comfort cuisine classics from Executive Chef Rebecca Newell. Start off with options such as Greek Easter Lemon Lamb Soup or House-made Granola & Yogurt with Fresh Berries before indulging in the main event with choices that include Eggs Benedict with Smoked Salmon, Ham or Short Ribs and Easter classics such as Roast Leg of Lamb with Tomatoes, Capers, Olives & Oregano Potatoes, Baked Spiral Ham with Charred Pineapple Glaze, Peas & Whipped Potatoes, and The Beehive’s acclaimed Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta). Or, opt for more traditional fare with The Beehive’s Prime Cheeseburger. For kids, The Beehive has a “Little Bee’s Kids Menu” ($12) to order from before they scurry off to partake in the annual Easter egg hunt from 10am-3pm.

The Beehive is also serving Easter Dinner from 4pm-10pm with live jazz performances until 12am. For reservations please call (617) 423-0069.

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SeaShare: Seafood For Hungry Americans

One of the most touching aspects of the International Boston Seafood Show is the Coffee For a Cause, at Booth 2467, where you can buy a cup of coffee and part of the proceeds benefit the SeaShare charity. SeaShare has over 200 affiliates, serving all 50 states, and their primary goal is to alleviate hunger, a most worthy cause.

In January, I posted "Get Off Your Ass And Help The Less Fortunate!", a wake-up call to the food-obsessed to help fight hunger. I have often supported and posted about charitable events that try to help alleviate the problems of hunger. I was not aware of SeaShare until this event but after learning about them, I have much respect for their goals and actions. They seem to be a company worthy of support.

SeaShare is allegedly the only nonprofit organization dedicated to providing seafood to our country's food banks. They attempt to get fishermen, processors, distributors, retailers and others to make contributions toward this effort. Since 1994, the seafood industry, about 120 companies and their associates, has donated approximately 150 million seafood meals through SeaShare, which have been shipped to 80 major food banks in 38 states. Certainly a significant effort.

They also are trying to make as many of their donations as sustainable as possible. Most of the fisheries they deal with are certified sustainable by the Marine Stewardship Council. Their concern is not only with hunger, but also with protecting the environment and stocks of seafood. That elevates them in my eyes even more.

I am also pleased to see that SeaShare understands the great health benefits from seafood and that is partially why they are donating seafood to these food banks, to better the diets of these people. As I have noted before, seafood often is expensive and price is a significant obstacle to consumption. Those experiencing hunger, with limited funds, are much less likely to purchase seafood, yet they too need the health benefits of seafood. SeaShare helps these people reap the benefits when they otherwise would never have done so.

So buy some coffee and help SeaShare, or make some other type of donation to them.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Thursday, March 21, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Chehalem, the popular Oregon-based winery specializing in both red and white varietals. Legal Sea Foods will team up Chehalem’s winemaker, Wynne Peterson-Nedry, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine. Chehalem, the local Calapooia Indian word meaning “gentle land” or “valley of flowers,” prides itself on purely reflecting what its vineyard has produced.

The menu will be presented as follows:

HORS D’OEUVRES
Oysters* on the Half Shell, Green Apple and Poblano Vinaigrette
Seared Sea Scallop Tartlets, Curried Leek Jam
Lobster Spring Rolls, Citrus Ginger Glaze
Chehalem “Three Vineyard” Pinot Gris, Willamette Valley, 2011
FIRST COURSE
Seared Halibut Fillet (Mussels and Fennel Cream Sauce)
Chehalem “INOX” Chardonnay, Willamette Valley, 2010
SECOND COURSE
Poached Maine Lobster (Tarragon Nage, Baby Mache)
Chehalem “Ian’s Reserve” Stoller Vineyard Chardonnay, Dundee Hills, 2008
THIRD COURSE
Hickory Wood Grilled Veal Chop (Morel Mushrooms, Roasted Garlic Mashed Potato)
Chehalem “Three Vineyard” Pinot Noir, Willamette Valley, 2010
Chehalem “Ridgecrest” Pinot Noir, Ribbon Ridge, 2010
CHEESE COURSE
Morbier, Port Salut, MouCo ColoRouge (Cherry Compote, Toast Points)
Chehalem “Reserve” Pinot Noir, Ribbon Ridge, 2009

Cost: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

2) Darryl's Corner Bar & Kitchen (DCBK) hosts a fundraiser called “Big Star on Bar”, which showcases a community figure who serves as the "Startender" of the evening, mixing a specialty cocktail to raise money for the charity of his or her choice.

On Monday, March 11, from 5:30pm-8:30pm, Dr. Tiffany Cooper Gueye will be behind the DCBK bar, making BELLinis with 100 percent of her tips going toward BELL. There will also be a surprise raffle over the course of the evening. There is no cover charge and the event is open to the public. For reservations, please call 617-536-1100.

3) Haru’s Boston location is bringing back its popular promotion from last summer: Mystery Envelopes. From March 1 until May 1, Haru will once again offer its guests a chance to win a prize every visit they make.

Instructions to play: simply visit Haru Boston from March 1 through May 1 to receive your mystery envelope (while supplies last). DO NOT OPEN THE ENVELOPE. On your next visit to Haru Boston on or before May 20 (must be different day than when mystery envelope was received), present the still-sealed mystery envelope to a manager or server to see what treasure awaits. Prizes include $10 and $25 Haru gift certificates, complimentary sushi rolls, $100 Amex gift cards and a grand prize of $500 in Amex gift cards. Even guests who don’t win a prize won’t leave empty-handed (so to speak): holders of non-winning envelopes will receive a complimentary order of edamame as a gift.

The more often you frequent Haru Boston, the more envelopes you can collect so come often and come hungry [subject to limit of (1) envelope per person/household per (12) hour period].

More Info: No Purchase Necessary. Must be 18 or older. Most participants will receive complimentary order of edamame. Odds of winning a prize are approximately 1:6. Subject to Official Rules posted at Haru Boston. 

4) Eddie Huang, chef and owner of the critically-acclaimed BaoHaus in New York’s East Village, is bringing his beloved Taiwanese and Chinese cuisine to Boston, joining Big Night Entertainment Group’s Executive Chef Kevin Long in the Empire kitchen to create a special feast. Co-hosted by Long and Huang, the Thursday, March 14 event will kick off a visiting celebrity chef series showcasing Chef Long’s talents alongside some of today’s top chefs.

The $50 dinner will be a unique opportunity to experience Huang’s and Long’s cuisine in a stylish setting at an incredibly accessible price. Combining Empire’s hip atmosphere and lavish cuisine with BaoHaus’ authentic neighborhood feel, guests will receive an experience unlike any other. The menu will include items from Huang’s proprietary menu, including the Chairman Bao, the Uncle Jesse Bao and Coffin Bao Fried Chicken with Spicy, Tingly Condensed Milk, alongside signature items like Oxtail Soup with Heirloom Tomatoes and Mung Bean Noodles and Pi Dan Tofu.

Chef Huang – a former lawyer, stand-up comic, author, blogger and media personality – will also be signing his recently published memoir. “Fresh off the Boat” will also be included in the price of dinner. (Books will also be available for purchase and signing to Empire patrons who don’t attend the dinner.)

For reservations, please call 617-295-0001.

5) Irish eyes will be smiling when The Beehive presents their 6th annual St. Patrick’s Day festivities on Sunday, March 17 from 5pm-1am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including performances from Boston-based and lively Irish music performers, Irish inspired à la carte food & drink specials from Kilbeggan Irish Whiskey, Tyronnell Irish Whiskey and Connemara Irish Whiskey, and an evening like only The Beehive can create.

The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy.

This year at the ‘hive,’ a “special guest” performance will kick of the night of Irish filled festivities at 5:30pm. Husband-wife duo Matt & Shannon Heaton will then bring their shared musical experience and love for Boston’s Irish music scene to the stage at 8:00PM. Boston-based, Matt has made his musical home in Boston’s Irish scene while Shannon has co-founded Boston’s Celtic Music Fest and teaches for Boston’s Comhaltas. Their modern take on traditional centuries-old Irish songs, which features Irish flute- and guitar-driven tunes and traditional Irish-style singing, will bring out emotion and Irish pride from the Irish and non-Irish alike. Matt and Shannon’s entertaining and organic onstage banter is almost good as the music (almost)!

In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. Along with The Beehive’s regular libations, the bar will mix traditional Irish cocktails with the best of Kilbeggan’s Irish Whiskey, Tyronnell’s 10 year Port Cask and Connemara’s 12 year Single Malt.


Dinner reservations are recommended, no cover charge, both the upstairs and downstairs bars will be open for service.

6) This March experience wines from the different regions of the world at Tuscan Kitchen’s weekly Regional Wine Tasting Series. Every Wednesday from 6pm-8:30pm, Tuscan Brands’ Wine Director Joe Comforti will lead guests on a special tour as they sip and swirl their way through different wine regions across the globe. For only $20 per person ( tax & gratuity not included) guests will enjoy various regional wine samples accompanied by Salumi e Formaggi and artisanal Hand-crafted Breads from Tuscan Market bakery. Held upstairs in The Wine Bar, this series is the perfect excuse to relax midweek while enjoying wine from distinguished wine producers.

March 6th, 2013: Tuscany, Italy
March 13th, 2013: A World Tour
March 20th, 2013: Piedmont, Italy
March 27th, 2013: A Tour of Italy

Reservations accepted for parties of seven or more. Call-ahead seating is available for parties smaller than seven. Simply call (603) 952-4875 before leaving your home or office and if on a wait, you will be added to wait list ensuring priority seating. Upon arrival, please check in with the host at the front door. *There may be an additional wait when you arrive.

7) Since its opening in fall 2012, Belly Wine Bar in Kendall Square has quickly gained a following as a destination for offbeat, eccentric and hard-to-find European wines. This spring, the team at Belly will introduce some playful new food offerings for groups of all sizes that will guarantee a full belly and a seat at the restaurant (these munchies are reservation-only). So shake up your typical vino and cheese duo with gooey fondue, fried chicken and wine pairings and Sardinian lamb arm + a leg-style!

Seasonal special menus include:

Fondue for Your Crew
$14 per person
February - May
Get your dunk on with dip-able brussels sprouts, EVOO roasted potatoes, grilled focaccia, endive and apples, all ready for plunging into a gooey bowl of Spring Brook Farm Reading Raclette, Emmentaler and Gruyere.

Arm + A Leg: Lamb Jam
$62 per person
Begins March 1
Chef Robert Grant’s signature whole-animal spread switches gears for spring with a Sardinian lamb feast. Belly up to communal tables with your friends for four courses of baller carnivorous fare like lamb neck with salsa verde and fregola sarda, sticky glazed short ribs, whole wood-roasted leg of lamb, and Pecorino Calcagno with honey and nuts.
Reservations: Available for groups of 4-12 people. Please give at least 48 hours’ notice. All Arm + A Leg reservations must be made at: http://www.bellywinebar.com/reservations.

Fried Chicken and Orange Wine
$25 per person; $50 per person with flight of wine
May - September
KFC Belly-style: Killer Fried Chicken and Orange wine. A bucket of fried chicken (hot or cold), flight of orange vino and all the bird-loving extras (biscuits, pickles and citrusy fennel + radicchio slaw) enjoyed with your friends in your flip-flops on the patio.
Reservations: Available for groups of 4-8 people on the patio or in the dining room. Online reservations available beginning May 1.

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Wednesday Sips & Nibbles

Welcome to a special Wednesday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. As Thanksgiving is tomorrow, I decided to post Sips & Nibbles a day earlier.
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1) The ancient Mayans were master astrologers and timekeepers, tracking the stars and planets and developing a cyclical calendar that has proven even more accurate than its modern day predecessors. Thousands of years ago the Mayan’s predicted that the 5,125-year “Great Period” would end specifically on Friday, December 21st, 2012 at 11:11PM and the world as we know it would cease to exist.

In preparation, Olé Mexican Grill, located in an extremely thick walled building in Cambridge, will usher in the event with their “Doomsday Dinner & Candle Vigil” on Friday, December 21, from 5:30PM – 11:11PM (Extended Hours). In addition, and for those of us left, Olé will also hold a very special “Survivalists Brunch” on Saturday, December 22 from 10:30AM to 2:30PM.

At the Doomsday Dinner & Candle Vigil, in addition to the regular menu at Olé Mexican Grill, the restaurant will also feature some heart-stopping, extremely rich regional Mexican dinner specials prepared by Executive Chef & Owner Erwin Ramos including:
--Montezuma’s Last Meal – An 18oz Ribeye Steak stuffed with caramelized garlic and jalapeños. Served with three cheese mashed potatoes and spicy fried onion rings ($32).
--Cortez’s Flautas - Crispy rolled corn tortillas filled with lobster and topped with a creamy chipotle sauce ($12)
--Mystic Offering - Lamb shank served with sweet mole manchamanteles, yucca fries and black beans ($26)
--Chocolate del Diablo - Double chocolate bread pudding served with vanilla ice-cream and topped with cajeta (caramel) sauce and churro bites ($8)

Guests can pair their dinner with such libations as: Maya’s Offering Margarita – a Blood orange frozen margarita with rimmed spicy salt ($8), or they can try the “Triple Threat” - a flight of three artisanal Mezcals for ($11).

Guests should spend, eat and drink like it is the end of the world (because it is)! All above will be served as al a carte specials in addition to the regular menu. Reservations are highly recommended by calling (617) 492-4495.

Survivalists Brunch:For those still around the following morning, let’s face it …they’re going to be hungry and need a drink. Celebrate the start of a new era in time with dishes such as: Tortilla de Jaiba con Huervos, crab cakes with poached eggs cilantro hollandaise sauce, caramelized plantains and home fries ($12.95), Huevos con Chorizo, scrambled eggs with Mexican sausage, onions and tomatoes on corn tortillas with pinto beans, home fries and toast ($9) and Mexican Hot Cakes, a baked pancake topped with caramel sauce, fresh seasonal fruit, sugared pecan and fresh whipped cream ($9). Pair it all with a Mexican Bloody Mary (Same as a regular Bloody Mary except you need to show a passport), or discuss your plans for the new rebellion over a fresh squeezed orange juice!

2) This New Year’s Eve, raise a glass to new beginnings with China Blossom Restaurant & Lounge and Lots of Laughs Comedy Lounge, located within China Blossom, in North Andover. On Monday, December 31 from 9:30PM to 1:00AM, give a proper farewell to 2012 with a night of fine dining, live entertainment and laughs.

The 2013 countdown begins at 9:30PM, when guests are invited to feast on their favorite China Blossom dishes at an all-you-can-eat premier buffet with live-action cooking and carving stations, create-your-own noodle soups and a diverse selection of sushi.

After their last supper of 2012, guests can put on their dancing shoes & show off their signature moves to the beat of DJ Barry Mooney! Then a team of the best comics in Boston will take the stage for an all-star comedy show featuring Sal Votano, Christine Hurley and John David.

Guests will toast to the New Year with a complimentary glass of champagne and festive hats & noisemakers. Attendees won’t be starting off the New Year empty handed, as they have a chance to test their luck with raffles, prizes and giveaways all night courtesy of China Blossom and Lots of Laughs.

Please call 978-687-1789, or visit http://www.lotsoflaughsnewyearseve.eventbrite.com for more information or to purchase tickets. Tickets are $75 per person and include an all-you-can-eat dinner buffet, comedy show, live entertainment, giveaways and a champagne toast at midnight.

Special hotel rates of $110 are available at the Wyndham Boston Andover with transportation to and from the event and a full breakfast included in the room rate. Rooms must be booked online or under the group reservation “Lots of Laughs/ China Blossom New Year’s Eve.”

3) When your child is sick, it’s hard to keep up a normal daily routine, and even harder doing so during the holiday season. This is something that executive chef/owner of Tryst, Paul Turano, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units over the past few years. Both Turano’s children have a rare auto-immune disease, and when his son was just two months old he had a bone marrow transplant at Boston Children’s Hospital that saved his life. This holiday season, Turano is giving back to the hospital that was there for his family by holding a holiday fundraiser for the Patient and Family Resource Room, a program that helps provide services to over 45 families whose children are being treated at the Boston Children’s Hospital Oncology and Hematology Center.

In cooperation with Boston Children’s Hospital, Tryst has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1st through December 31. To donate, guests can visit the donation page online, or can donate at the restaurant where a QR code will be set up which, when scanned, will take guests directly to the page where they can make a donation on their mobile devices. In exchange for donating, Tryst will give donors a gift certificate to Tryst (for up to $20) with proof of donation.

“I can’t emphasize how much the Patient and Family Resource Room helped my family and I when we were going through this difficult time. It’s because of their team and services that we were able to maintain a sense of normalcy and routine, and I want to be able to give that back to other families that are going through it,” said Chef Turano, Executive Chef/Owner of Tryst.

Funded through donations from area businesses and families, the 6th floor Patient and Family Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. The Patient and Family Resource Room also offers a space for patients and families to relax and connect with others going through a similar experience. Whether the donated money be used for a morning coffee at the local Dunkin Donuts, or towards purchasing a generic American Express donation that can be used towards gas, or parking (daily routines that are often overlooked), each donation will help parents regain a sense of normalcy in their lives. With the extra help of these funds, Tryst will be putting the holidays back in the hands of these families.

HOW: Donate on http://howtohelp.childrenshospital.org/events/page/Paul-Turano/tystsholidayfundraiser.htm or visit Tryst and scan the QR code (displayed throughout the restaurant). After donation, present your receipt at Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one Tryst gift certificate per person per visit. Gift certificates cannot be combined with any other offer. To receive gift certificate diners must visit Tryst. Cannot be done online.

4) It’s time for The Beehive’s Holiday Brunch on Saturday, December 15, from 10am-3pm. Guests can count on tasty food and drink including specials from sponsor Bulleit Rye, seasonal music from some of Boston’s best, and plenty of holiday cheer.

From 10:30am-2:30pm, The Beehive will be filled with the sounds of the season as local musicians, Patrice Williamson, Sandi Hammond and Emily Broder, take the stage to perform holiday classics. Williamson, known for her soulful, gospel-inspired jazz, and a regular at The Beehive, will be joined by Sandi Hammond whose piano and guitar playing pop-folk blend will add wonderful sensitivity to the performance while Emily Broder, a versatile singer and actress, will bring the group full circle with her dramatic flair.

Couple all this merry music with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13), or the Beehive Eggs Benedict served with Virginia ham ($13.5) or smoked salmon ($14). Don’t forget about the kids! The Beehive’s “Little Bee’s” menu is perfect for little ones buzzing about. Children can choose from items such as Kiddie French Toast ($5), Scrambled Eggs & Toast ($5), or Free Range Chicken Fingers and Frites ($6).

Guests can toast the holiday season by sipping on cocktails from sponsor Bulleit Rye including the El Chicano, made with Bulleit Rye, Kahlua, Coffee Bitters and a Dash of Illegal Mezcal Joven, $12.50, or The Beehive’s famous Bloody Mary made with a secret house spice and pickled veggies, $11. Or, opt for seasonal sips such as the Cranberry Mojito, made in-house with drunken cranberries (marinated in rum and Cointreau) $12.50, the Kentucky Orchard, butter infused bourbon, fresh apple cider and St. Elizabeth Allspice Dram, $12, or the Queen Bee, vodka, fresh grapefruit, St. Germaine and champagne, $12.50.

Reservations are highly recommended. Regular brunch pricing and specials offered. No cover charge. Please call 617-423-0069 to make reservations.

5) Starting November 30, 80 Thoreau, located in Concord, will begin The Chef's Tasting Menu. Chef Carolyn Johnson and her team will prepare a one of a kind Five Course Tasting menu at the restaurant's Chef's Counter, which only has four seats! The Chef's Tasting Menu will be offered Thursday-Saturday, two seatings, at 6pm and 8:45pm.

The format will allow Johnson to feature luxury ingredients and those available in only small quantities (think heritage pig lardo or Concord maitakes), in her ever changing Chef's Tasting Menu. "This is the natural next step for our restaurant" shares Johnson. "We are excited because it gives us an outlet to do things beyond the menu. When I find amazing local product, but it's not in enough quantity to include on our daily menu, I can now showcase it here on our Chef's Tasting Menu." Wine pairings from the restaurant's cellar will give guests a chance to try selections otherwise not available by the glass.

The cost for this dinner is $75 per person, not including wine pairings, and Reservations are required by calling 978-318-0008.

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